1 Ministry of Maritime Affairs, 14 (14): 211-215, 2006
2 신미진, "양파껍질 추출물이 함유된 물간법으로 굴비 제조의 최적 조건 확립" 한국식품영양과학회지 33 (33): 1385-1389, 2004
3 차배천, "야생복숭아 나무 추출물의 항산화 및 항염증 효과" 한국약용작물학회 12 (12): 289-294, 2004
4 박영호, "수산가공학요론" 형성출판사 192-195, 2003
5 박영호, "수산가공이용학" 형성출판사 319-324, 1997
6 강수태, "멸치유에 대한 녹차추출물의 항산화 효과" 농업생명과학연구원 41 (41): 47-53, 2007
7 홍진숙, "다시마를 첨가한 설기떡의 품질 특성" 한국식품조리과학회 22 (22): 37-44, 2006
8 권은아, "다시마가루를 첨가한 식빵의 품질 특성" 한국식품영양과학회지 32 (32): 406-412, 2003
9 권은아, "다시마가루를 첨가한 식빵의 품질 특성" 한국식품영양과학회지 32 (32): 406-412, 2003
10 최근표, "다시마, 청매실, 동충하초 및 키토산이 첨가된 멸치액젓의 저장 중 품질특성" 한국식품영양과학회지 34 (34): 291-297, 2005
1 Ministry of Maritime Affairs, 14 (14): 211-215, 2006
2 신미진, "양파껍질 추출물이 함유된 물간법으로 굴비 제조의 최적 조건 확립" 한국식품영양과학회지 33 (33): 1385-1389, 2004
3 차배천, "야생복숭아 나무 추출물의 항산화 및 항염증 효과" 한국약용작물학회 12 (12): 289-294, 2004
4 박영호, "수산가공학요론" 형성출판사 192-195, 2003
5 박영호, "수산가공이용학" 형성출판사 319-324, 1997
6 강수태, "멸치유에 대한 녹차추출물의 항산화 효과" 농업생명과학연구원 41 (41): 47-53, 2007
7 홍진숙, "다시마를 첨가한 설기떡의 품질 특성" 한국식품조리과학회 22 (22): 37-44, 2006
8 권은아, "다시마가루를 첨가한 식빵의 품질 특성" 한국식품영양과학회지 32 (32): 406-412, 2003
9 권은아, "다시마가루를 첨가한 식빵의 품질 특성" 한국식품영양과학회지 32 (32): 406-412, 2003
10 최근표, "다시마, 청매실, 동충하초 및 키토산이 첨가된 멸치액젓의 저장 중 품질특성" 한국식품영양과학회지 34 (34): 291-297, 2005
11 김선재, "다시마, 미역 및 멸치분말이 첨가된 된장의 품질 특성" 한국식품영양과학회지 33 (33): 875-879, 2004
12 조희숙박복희 김경희 김현아, "다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과" 한국식생활문화학회 21 (21): 541-549, 2006
13 송재환, "능이버섯(Sarcodon aspratus) 추출물의 생리활성" 한국축산식품학회 23 (23): 172-179, 2003
14 손규목, "녹차와 보이차 추출물의 항산화 효과" 한국식품영양학회 18 (18): 219-224, 2005
15 박복희, "구기자 용매추출물과 구기자 매작과의 항산화 효과" 한국식품영양과학회지 34 (34): 1314-1319, 2005
16 안명수, "감귤과피 추출물의 항산화 및 항균 효과에 관한 연구" 한국식생활문화학회 22 (22): 454-461, 2007
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